Fruity chicken curry

Name: Fruity chicken curry
Yield: 4 people
Cuisine: Kenyan
Ingredients: 4 chicken breasts,skinned and boned; 1 tbsp plain flour; 1 tsp each salt and black pepper; 1 mango; 1 \2 fresh pineapple; 1 inch ginger; 3 shallots(onions); 2 tbsp vegetable oil or ghee; 3 tsp currypowder; 200 ml chicken stock; 100 ml natural or plain yoghurt; 2 tbsp grated coconut; fresh mint to garnish

Norah Lamar @Tropicalnorah

No Indian feast would be complete without a chicken curry,especially Kerala.This fertile region in south-west India, laced with lakes and rivers is known as the 'land of coconuts'.Most people keep chickens, and as the region is blessed with an abundant fruit harvest you often find the two used together in recipes.

Norah Lamar @Tropicalnorah

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Ingredients

40 minutes

4 people

4chicken breasts,skinned and boned
1 tbspplain flour
1 tspeach salt and black pepper
1mango
1\2 fresh pineapple
1 inchginger
3shallots(onions)
2 tbspvegetable oil or ghee
3 tspcurrypowder
200 mlchicken stock
100 mlnatural or plain yoghurt
2 tbspgrated coconut
fresh mint to garnish

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Steps

40 minutes

1

Cut the chicken breasts into 1 cm strips.Mix the flour with the salt and pepper on a plate, add the chicken strips and toss until evenly coated.
2

Peel the mango, pineapple,ginger and shallots.Cut the mango flesh off the stone,core the pineapple and cut both fruit into bite-sized pieces.Finely chop the ginger and shallots.
3

Heat the oil in a large frying pan or wok.Shake off any excess flour from the chicken and add the strips to the pan.Fry for 5 minutes over high heat or until browned.Remove from the pan with a slotted spoon and set aside.
4

Fry the shallots and ginger in the pan for two minutes.Add the fruit and curry powder and fry for 1 minute, stirring.Add chicken stock and bring to the boil.Turn down the heat and simmer for 5 minutes.Return the chicken and stir in the yoghurt.Season.Cover and simmer for 5 minutes.
5

Meanwhile, dry-fry the coconut in a frying pan over high heat.Sprinkle over the curry before serving.Garnish with mint and serve with Basmati rice or puffy naan bread.Enjoy.